Fudgy Chocolate Brownie

 

(Originally published, Aug-2015, then updated by Tania, October-2018)

 

HEY! time for everyone’s fav…..chocolate brownie! This is another recipe I have been baking for years, from the family café days. It’s the best brownie ever and even better, it’s SUPER EASY. It only takes 15 minutes to make, so in 1 hour you will be in chocolate heaven! 

Because 90% of us just adore chocolate, there are a zillion brownie recipes out there…There are cream cheese brownies, peanut butter brownies, white chocolate blondies, raspberry brownies, chilli brownies. The list is endless. There are ‘cakey’ style brownies and the more chewy, gooey style brownie such as this one. They’re also so easy to make, adding to their popularity, with most of the ingredients already in your pantry ready and waiting to be transformed into a delectable, chocolatly creation that you’re certain to eat way too much of! 🙂 

This brownie is filled with chunky bits of chocolate and if eaten whilst still warm, with the chocolate still gooey inside, it is just divine. And of course, it also makes a fantastic dessert! 

What are you waiting for?… It can be in your oven in a quarter of an hour, go get your wooden spoon! 

 

 

INGREDIENTS

250 g of good-quality chocolate (in a block or buttons)
190 g butter
½ teaspoon vanilla extract
1 ½ cups / 330 g white sugar
1/3 cup / 35 g good-quality cocoa powder
3 medium-sized eggs
½ cup / 75 g standard flour

 

Serves 12

 

Note

• I used milk chocolate in this brownie, but I often use dark chocolate. It’s good because the brownie is so sweet and dark chocolate is so bitter. Half ‘n’ half is also very nice! It’s really a personal preference, just add your favourite. 🙂 

 

STEP BY STEP

Place an oven rack just below the centre of the oven (the top of the slice tin should be sitting in the centre of the oven) and turn it to 150°C fan/convection oven or 170°C F conventional oven, on bake.

Line a 27 x 16 cm standard-sized, slice tin with non-stick baking paper. 

• Tip – Lightly spraying the tin before adding the paper helps the paper to not move around when fitting it.

If your chocolate is in a block use a large knife to roughly chop it up.

Place the butter and vanilla in a small saucepan and over a low heat, melt the two together.

Whilst the butter’s melting, place the sugar and cocoa powder in a medium-sized bowl and mix the two together.

Pour in the still warm butter and stir it in well.

Next, add the eggs, one at a time, mixing well after each addition.

Add the flour and chopped chocolate (or buttons) and fold it all together until just combined.

Give the lined tin a light going over with cooking spray and then spoon in the brownie batter, spreading it around evenly. 

Place it in the oven and it should be cooked in 40 minutes, but check by inserting a skewer or a little sharp knife into the centre and if it comes out clean it’s ready.

• The knife may go into a piece of melted chocolate so it pays to try in a few different places to make sure it’s done.

Once cooked, leave it in the tin for 10 minutes, to cool down a little.

Tilt the tin and use the paper to carefully lift/slide the brownie out onto a cutting board to allow it to cool down to room temperature before cutting it into as many pieces as you like.

Here’s how I like to do mine. One cut length-ways through the centre, two cuts width-ways, then into triangles, giving me 12 pieces.

Enjoy them as is or they make a fab dessert by warming each piece in the microwave for 20-30 seconds and serving them with a dusting of icing sugar (confectioner’s sugar), ice cream and/or whipped cream…Even a little raspberry coulis. 🙂

Keepin’ it fresh – Store in the pantry in an airtight container, with some non-stick baking paper between the layers for 3-4 days.

 

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